Spanish-style garlic prawns

Name: Spanish-style garlic prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 ciabattas, halved through the middle and cut into 3cm slices; 150 ml extra virgin olive oil; 6 clove/s garlic, finely chopped; 500 g Waitrose Raw Peeled Prawns; 1 tsp chilli flakes; 25 g pack flat leaf parsley, finely chopped; 2 tbsp sherry vinegar

A simple yet special starter that can be fired quickly over the hottest coals, leaving you time and space on the grill to cook the rest of your feast.

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Serves4
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins

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½ x 2 ciabattas, halved through the middle and cut into 3cm slices
150ml extra virgin olive oil
6 clove/s garlic, finely chopped
500g Waitrose Raw Peeled Prawns
1 tsp chilli flakes
½ x 25g pack flat leaf parsley, finely chopped
2 tbsp sherry vinegar

Prepare your barbecue for direct cooking. Toast the ciabatta slices over the medium-hot part of the barbecue until lightly charred and toasted (about 30 seconds on each side).
Put the oil in a small-medium, deep metal roasting tin and put in the centre of the barbecue. Cover with the lid, keeping any vents open, and allow to heat up for 1-2 minutes until smoking hot.
Add the garlic and fry until golden brown (2-3 minutes). Holding the tin with tongs, stir in the prawns and move to the hottest part of the grill. Cover the barbecue again and cook for 3 minutes. Uncover and stir again, cooking over the hot coals until all the prawns are thoroughly cooked, opaque and pink throughout (1-2 minutes more). Remove the tin, season and stir through the chilli flakes, parsley and sherry vinegar. Serve straight from the roasting tin with the toasted bread for dipping.

Typical values per serving when made using specific products in recipe